There is something extra cozy about soft and chewy ginger molasses cookies. I just need a warm mug of coffee or tea, a good book and a couple of these cookies, and I’ll be good to go! These ginger molasses cookies are Paleo, Vegan and refined sugar-free, sweetened with just blackstrap molasses and a bit of coconut sugar.
How do these ginger molasses cookies stay together with no dairy or eggs?
Sometimes Vegan baking can be so hard for me, but not eating eggs makes me pretty motivated to figure it out when I want a treat! I used coconut butter to help them bind a bit, and it adds a note of Vegan-friendly, buttery goodness. I think the blackstrap molasses helps with the binding as well. Honestly, you’d never guess they were Vegan and egg-free if you didn’t look at the ingredients.
What about the texture though?
Sometimes baking without eggs makes good texture difficult to achieve. I love how the texture of these ginger molasses cookies turned out. They have a bit of rise to them and a chewy, gooey center. So, basically they’re exactly what my cookie dreams are made of. And I think I like them even better the day or two after I make them.
Some modifications that would be yummy
If you’re looking for more ginger, add an extra 1/4 to 1/2 teaspoon of ginger powder. You cold also add some dried, candied ginger if you’re not worried about the refined sugar. Otherwise, raisins or chocolate chips are a fun addition. Just fold them in at the end once your batter is mixed up.
Other cookies to try
- Almond Butter Cookies
- Pumpkin Snickerdoodles
- Keto Cookies
- Chocolate Chip Pecan Cookies
- Apple Cinnamon Cookies
- Chai Spiced Cookies
Your turn to try our ginger molasses cookies
These Paleo + Vegan ginger molasses cookies are the perfect cozy, Fall and Winter treat! Make up a batch and let us know what you think! Leave a comment below, and share a pic on Instagram. Tag us @realsimplegood, and make sure to give us a follow if you don’t already. Let’s stay connected!
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Ginger Molasses Cookies (Paleo, Vegan + Refined Sugar-Free)
- 1.25 cups almond flour
- 1/4 cup tapioca flour, (or arrowroot starch)
- 1/4 cup coconut sugar, (plus more for rolling)
- 1 tsp paleo baking powder
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp all spice
- 1/4 cup coconut butter
- 1/4 cup blackstrap molasses
- 2 tbsp coconut milk, (or nut milk)
- 1 tsp vanilla
- Preheat oven to 350° Fahrenheit, and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together all of the dry ingredients.
- Add the wet ingredients to the dry ingredients, and mix with a spoon until well combined.
- Place about 1/4 cup coconut sugar on a plate. Roll out the dough into golf ball sized balls and roll through coconut sugar. Set on lined baking sheet.
- Once all the balls are rolled out, transfer baking sheet to oven and bake for about 11 minutes. They'll look like they've bulged a bit and the tops will have crinkles.
- Remove from oven, and let cool completely on the baking sheet. Store in an airtight container at room temperature.
Just made these cookies. They are amazing! It is so hard to find grain free cookies that taste like this. No one would ever know these are grain free. These will be on repeat!
Amazing!!!! I love hearing that you enjoyed these as much as we do! Thanks so much for taking the time to come back and leave a review. Appreciate it! 🙂
These came out so good! Mmmmm.!
Yay! So happy to hear you enjoyed them! Thanks for coming back to share your rating and review! 🙂
I made these and didn’t like them. I found them too oily and sweet. My cookies didn’t crack on the top, it was all oily. I used coconut oil and put the coconut sugar in the batter, wasn’t sure if it was only for rolling. I don’t recommend this recipe.
The recipe calls for coconut butter, not coconut oil. I’m guessing that’s why your cookies turned out oily. Sorry to hear this recipe didn’t work for you. Using coconut butter as stated in the recipe will significantly change the cookie for the better 🙂
Question about the dough “rolling”: The instructions say “roll out the dough into golf sized balls” and “once all the balls are rolled out”. . . Not sure if the cookies are ball-shaped when placed on the cookie sheet, or flattened with a rolling pin. If placed as balls, do they flatten some when cooking?
Hi Ann – Just place them on the cookie sheet in balls, they will flatten while cooking. Enjoy!
FABULOUS! I made these cookies with a couple of changes (added an egg, used no sugar since I used regular molasses, didn’t have coconut butter so I substituted coconut oil) and they are delicious! I’m going to make another batch today and freeze them since we’re going through them too quickly. 🙂 Great ginger flavor – thanks for the recipe!
So glad you enjoyed them and found that the egg and coconut oil worked well. Thanks for taking the time to come back and share! 🙂
I have an almond sensitivity, can I use coconut flour? And if so, how much would you recommend? Thank you!
Hey there – that’s such a bummer. Since this recipe doesn’t use eggs, it would take a bit more altering to use coconut flour instead of almond flour. I haven’t done any testing around that, so unfortunately I can’t say what would work. Sorry that’s not much help.